Rhubarb Crumble | GF DF V

My plan for this crumble was to swap out the typical strawberry pairing, with honey crisp apples that balance the tart rhubarb perfectly. But I sent one of my 3 honey crisp apples to school with my daughter this morning - oops!! So I’m making an Apple-Berry-Rhubarb version instead.

Rhubarb pairs really well with almost any fruit (peaches, pears, blueberries, raspberries, strawberries, apples, etc) so choose your fav, or a mix of them!

Then we top it off with a mountain of buttery oat-almond crumble that’s gluten-free, dairy-free, vegan & completely irresistible - especially when enjoyed warm, with a scoop of cold & creamy df ice cream. We love the So Delicious Coconut Vanilla or Simply Vanilla (cashew-based).

CRUMBLE INGREDIENTS:

• 2 cup almond flour

• 1 cup gluten-free rolled oats

• 1/4 cup coconut flour

• Pinch sea salt

• 6 tbsp maple syrup

• 6 tbsp coconut oil, softened or melted

• 1/4 cup almond

FRUIT FILLING:

• 3 apples, peeled & chopped (about 300-350g after chopping) OR you can sub 300-350g of your favourite berries - I only had 2 honey crisp apples so I added 150g of frozen sliced strawberries

• 350-450g fresh rhubarb, cut 1/4 in thick

• 1/3 cup granulated sweetener of choice (I used 1/3 cup allulose here, but coconut/maple/cane sugar are all great too)

• 1 tsp vanilla

• Optional, 2 tbsp arrowroot/tapioca/corn starch (I didn’t use it, but if you prefer a jammier filling than a juicy filling, toss your fruit mixture with tapioca or cornstarch to absorb the juices during baking)

STEPS:

1. Preheat oven to 350F

2. Toss together fruit filling & spread in 8x8 or 9x9 glass/ceramic baking dish or parchment lined metal baking pan

3. Combine crumble ingredients until moistened & crumbly & spread over fruit filling (*see note about pre-cooking your filling if you like a soft texture)

4. Bake for 40 minutes*, let rest 5 minutes, then dig in & enjoy with your fav df ice cream!!

NOTES:

*This 40 minute bake time gives you apples & rhubarb that still hold their shape & have some texture/crunch. If you prefer a softer filling, the best hack is to microwave your filling for 3-5 minutes before adding your crumble & baking it. Alternatively you could bake it 10-15 minutes longer, but watch that your crumble doesn’t burn. Cover your baking dish with foil if the crumble starts to get too dark.

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